TOP FROLLA |
burro 82% m.g. |
uova intere |
farina di mandorle |
zucchero semolato |
sale fino |
CHOCOCREAM CRUNCHY TROPICAL |
latte intero |
panna 35% m.g. |
tuorli d'uovo |
LILLY NEUTRO |
FRUTTIDOR ANANAS |
MINUETTO FONDENTE MADAGASCAR 72% |
acqua |
JOYPASTE TOFFEE |
MIRROR NEUTRAL |
SCAGLIETTE CIOCCOLATO PURO LATTE |
ALMOND SHORTCRUST
Ingredients
Preparation
Mix all the ingredients in the planetary mixer with the flat beater, let rest in the refrigerator
Roll to 3,5mm and make the bottoms in the proper micro-perforated molds/rings "Silikomart Tarte Ring Round".
Let cool well before baking. Bake for about 18 minutes at 165°C with open valve and minimum ventilation.
CUSTARD WITH TROPICAL INCLUSIONS
Ingredients
Preparation
Melt the CHOCOCREAM CRUNCHY TROPICAL at about 35-40°C
PINEAPPLE CREMOUX
Ingredients
full-fat milk (3,5% fat)
50g
liquid cream 35% fat
50g
egg yolks
20g
caster sugar
5g
12.5g
150g
MINUETTO FONDENTE MADAGASCAR 72%
75g
Preparation
Bring milk and cream to a boil, then add them to the previously mixed yolk and sugar.
Bring the compound to 84°C.
Combine the hot mixture with MINUETTO FONDENTE MADAGASCAR 72%, LILLY NEUTRO and FRUTTIDOR ANANAS.
Mix and let it cool.
TOFFEE MOUSSE
Ingredients
Preparation
Mix all the ingredients in a planetary mixer until a smooth semi-mounted compound is obtained. Pour it in the "Silikomart Kit Tarte Ring Palet" mold.
Blast chill at -40°C until cool.
Final composition
With the help of a little spatula and a kitchen brush, make a layer of about half a centimeter on the bottom and on the internal walls of the baked shortcrust base.
Continue filling the tarlet with a layer of pineapple cremoux.
Lastly place on the top of it the toffee mousse disc and glaze with the MIRROR NEUTRAL previously heated at 50°C.
Decorate with SCAGLIETTE AL LATTE, DOBLA SPIRAL DARK 77051, MINI ELEGANCE DARK and edible gold leaf.
